Mediterranean Diet Recipes: Seafood Pasta

The recipes here celebrate the coming together of two of Mediterranean cooking’s star players: pasta and seafood. The Mediterranean coast definitely has no shortage of seafood, so you often see seafood served in many pasta dishes or as a stand-alone entree. Clams, shrimp, and fish are all popular additions to pasta, and such combinations make a delicious, healthy meal.

Shrimp Pasta with Kalamata Olives and Feta Cheese

Prep time: 4 minutes

Cook time: 14 minutes

Yield: 4 servings

Nonstick cooking spray

2 teaspoons olive oil

3 cloves garlic, minced

1/2 teaspoon red pepper flakes

2 cups frozen baby artichoke hearts, quartered

1/2 cup chopped pitted kalamata olives

1 cup white wine

1 pound medium shrimp, peeled and deveined

1/2 pound angel hair pasta

1/4 cup fresh basil, cut into long strips

1/4 cup crumbled feta cheese

Bring 3 quarts of water to a boil. Meanwhile, coat a nonstick skillet with cooking spray and heat the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for 1 minute.

Add the artichoke hearts and olives and sauté for 3 minutes. Add the wine and shrimp and continue to cook until the shrimp is no longer translucent (about 4 minutes). Add the pasta to the water.

Cook the pasta according to package instructions (2 to 5 minutes). Drain the pasta and gently toss with the shrimp sauce in a large serving bowl until well coated. Top with the basil and feta to serve.

Bring 4 quarts of water to a boil in a large saucepan, add the pasta, and cook according to package instructions (9 to 12 minutes). Drain.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shallots, zucchini, yellow squash, and carrots and cook for 2 minutes. Add the prawns and cook on each side for 1 minute. Add the wine and cook for 2 minutes.

Whisk in the broth, cream, and curry. Reduce the temperature to medium-low heat and cook for 5 minutes. Whisk in the butter.

Add the cooked pasta to the pan and toss. Pour into serving bowl and toss with fresh spinach. Season with salt and pepper to taste prior to serving.

In a bowl, cover the clams with cold water and 1 tablespoon of salt. Allow the clams to sit for 30 minutes and then drain and rinse under cold, running water and set aside.

Heat the olive oil in a large saucepan over medium heat; add the garlic and clams and cook for 1 minute. Stir in the tomatoes, wine, pepper, and oregano; cover and simmer for 12 minutes or until the clams open. Slice open any clams that don’t open (refer to Figure 15-1 for how to open the clams).

Meanwhile, bring 4 quarts of water to a boil. Add the spaghetti and cook according to package instructions (9 to 12 minutes). Drain the pasta and toss with the clam sauce. Fold in the basil and season with salt if needed. Serve.